Strawberry Chocolate Shortcakes
Equipment
- Silpat sheet and cookie sheet
Ingredients
Chocolate Shortcakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 3/4 cup granulated sugar'
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 8 ounces very cold unsalted butter grated (like cheese)
- 1 large egg
- 1 teaspoon vanilla extract
- 10 tablespoons buttermilk
- 8 teaspoons coarse crystal sugar
Other:
- 2 pounds ripe strawberries hulled and chopped with 4 berries left whole
- 1/4 cup granulated sugar
- 4 cups whipped cream or cool whip non-dairy topping
- 1 cup hot fudge topping
Instructions
Shortcakes:
- Preheat oven to 400F.
- Stir together the flour, cocoa, granulated sugar, salt, and baking powder in a medium mixing bowl.
- In a separate small bowl, whisk the egg, vanilla, and buttermilk.
- Add the butter shreds to the flour mix and work in until just mixed.
- Add the milk mixture to the flour and knead until the dough holds together.
- Divide dough into four sections and pat into rounds (more if you want them smaller).
- Place several inches apart on a silpat lined cookie sheet.
- Sprinkle tops with coarse crystal sugars.
- Bake for thirty minutes until they test done in the center with a toothpick.
- Cool completely.
Strawberries:
- Chop strawberries and toss with sugar.
- Allow berries to rest while the shortcakes bake and cool.
- To build, slice open the shortcakes and fill with whipped cream and berries.
- Top with a little more whipped cream, a drizzling of hot fudge and a whole berry garnish.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 1418kcalCarbohydrates: 187gProtein: 19gFat: 71gSaturated Fat: 43gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 213mgSodium: 944mgPotassium: 964mgFiber: 12gSugar: 103gVitamin A: 1978IUVitamin C: 134mgCalcium: 397mgIron: 7mg
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